Ok… so , when i went for a holiday this time, I realized that when SIL’s put the rice on dum , they came out perfectly like “kharay kharay chawal” and nothing got stuck at the bottom of the pan !
when I do it , they just stick to the bottom of the pan … what am i doing wrong?
PS : I dont have an extra tawa , that i can put on the hob first and then place the pot on top of it like they do back home … so , what options do I have ?
Re: How to do the "dum"
CB what did you sister in law do,did she use a tawa?
Re: How to do the "dum"
i guess u keep it at the minimum heat. drain the excess water b4 that. whenever i cook rice, i boil it in a large amount of water then when the rice is tender i drain all the water in a chhalnii [mesh] and then return the rice in a non stick pan and let it dry the remaining excess water on minimum heat...it turn out to be perfect...saare chaawal mehmaanoN ke istiqbaal meN khaRe ho jaate haiN :D
Re: How to do the "dum"
You can get the same results by slow cooking . keep the hob on low temperature setting and let the rice get all the steam and get cooked . Also make sure your put paper or cloth towel on the mouth of the pan before you put the lid on it so that the steam does not scape freely.
Re: How to do the "dum"
^ my mum cooks like KKF
I cook rice differently and it turns out good too!
I put 1 and half cups of water to every cup of rice, cold water. I put the rice on a medium heat for 12 minutes exactly with a tight light afte 12 minutes i take the rice off the heat and it always comes out perfectly every grain is alag alag
Re: How to do the "dum"
To do dum you have to sing this infront of the chawwal
"dama dum mast qalandar...yeh chawal pait ke undar"
woh bhi dhamaal daaltey hue :)
Re: How to do the "dum"
I know most people will put their rice for 'dum' on the stove top, but I prefer to use to the oven. So once the rice has been added, and the water has almost evaporated from the pot, I'll stick the pot in the oven at about 260 degrees, and leave it in there for about 25-30 minutes. I've never had a problem with the rice sticking to the bottom of the pot.
Re: How to do the "dum"
I know most people will put their rice for 'dum' on the stove top, but I prefer to use to the oven. So once the rice has been added, and the water has almost evaporated from the pot, I'll stick the pot in the oven at about 260 degrees, and leave it in there for about 25-30 minutes. I've never had a problem with the rice sticking to the bottom of the pot.
Yep that is a good way to do dum also.
Re: How to do the “dum”
never heard of tht 
Re: How to do the “dum”
Smilestar , sounds good , say if you are cooking in a large pot , something like biryani … and the pot cant fit into the oven or has plastic handles … do you then shift the rice in smaller pans ? 
**Blessed and Khalil **, 
mazaak uraing of the rice 
Inspiron, yes I saw her and a few other women as well , use a tawa on the stove and then they put the pot on top of it … I have an induction hob, and most induction pots dont have heavy base .. so dum doesnt come out the best …
I still dont understand though , do the rice stick to the pan coz steam escapes? would covering the pan with a cloth before putting the lid on , help ?
Re: How to do the "dum"
if its biryani...then before u put chawal and the masala in the pot...put some water and some oil..then put the rice and teh masala...
Re: How to do the "dum"
CB: dont make dum difficult.
I always take twice cup of water if making one cup of rice. this rule help me to boil rice with peace of mind. when you see water bubble on surface of rice, this is the time when you need to decrease the flame of your stove and start dumming it.
make sure you close the top of your pane so that stem can cook your rice.
It will take 10 to 15 minutes.
Re: How to do the "dum"
if its biryani...then before u put chawal and the masala in the pot...put some water and some oil..then put the rice and teh masala...
she was not asking biryani layering. :@:
Re: How to do the “dum”
she mentioned biryani in post#10..isiliye mainey biryani ka bataya 
Re: How to do the “dum”
in that case, you need to spread qorma oil in the bottom of the pane. then rice, layer, qorma layer, rice layer, some mint, tomatoes, etc. keep dumming for next 45 minutes on low flame.
Re: How to do the “dum”
i didnt see it. 
Re: How to do the "dum"
in that case, you need to spread qorma oil in the bottom of the pane. then rice, layer, qorma layer, rice layer, some mint, tomatoes, etc. keep dumming for next 45 minutes on low flame.
We do this as well. Layer of meat at the bottom (oil coats the bottom of the pan), then rice, then meat, and then rice. It does help in preventing rice being stuck to the bottom. However, we also do dum in a preheated oven at 375 F for about 15-20 mins. My mom makes huge pots of biryani, and ovens here in North America fit our huge pateelas.
Re: How to do the "dum"
We do this as well. Layer of meat at the bottom (oil coats the bottom of the pan), then rice, then meat, and then rice. It does help in preventing rice being stuck to the bottom. However, we also do dum in a preheated oven at 375 F for about 15-20 mins. My mom makes huge pots of biryani, and ovens here in North America fit our huge pateelas.
I never tried biryani in oven, will try very soon.
Re: How to do the "dum"
We do this as well. Layer of meat at the bottom (oil coats the bottom of the pan), then rice, then meat, and then rice. It does help in preventing rice being stuck to the bottom. However, we also do dum in a preheated oven at 375 F for about 15-20 mins. My mom makes huge pots of biryani, and ovens here in North America fit our huge pateelas.
my mum does dum in the oven too for biriyani works very well :)
Re: How to do the “dum”
CB - yup, the size of our ovens here is quite big. you could probably fit two medium sized pots in the oven, one on the top rack, and one on the bottom. there’s no need for that usually, but just to give you an idea of how big the oven is. or even when i make tarkay walay chawal, and zarda, i can do dum for both of them together.
i’m thinking you don’t have such big ovens on the other side of the atlantic?
the majority of the pots that are sold here are oven safe. which means the handles won’t melt off when they get heated. they get hot, but you can use gloves to remove the pot then. and no need to transfer to smaller dishes afterwards, but what is leftover at the end, i’ll transfer it to a glass dish.